The strong flavours combine to create a unique, and delicious tasting soup.
Prep Time:30 minutes
Cook Time:15 minutes
Serves:Serves 4
Cuisine:Indian
Ingredients
Basmati rice
100g
Shallot, diced
1
Ginger, peeled and sliced
15g
Ghee
1 Tbsp
Curry powder
1 Tbsp
Coconut milk
500ml
Vegetable stock
850ml
Mango, diced
1
Lime, zest and juice
1 Large lime
Brown sugar
Pinch
Chickpeas
250g
Ground cinnamon
Pinch
Coriander
To garnish
Directions
Cook the rice in boiling salt water according to the directions on the packet.
Fry the shallot and ginger in hot ghee. Add the spices and fry for a few more minutes. Add the coconut milk and 750ml stock, bring to the boil and simmer for five minutes.
Remove from the heat and add the mango, lime juice, salt and a pinch of sugar, then blend using a hand blender.
Heat the remaining stock in a small pot. Add the chickpeas and cook for five minutes with a lid on. Season with cinnamon and salt to taste.
Divide the rice between deep plates, cover with the soup then place the chickpeas in the middle of the soup and garnish with lime zest, chilli flakes, curry powder and coriander.
